Peppermint Creams

Name: Peppermint Creams
Ingredients: Two pounds of confectioner's sugar; the whites of two eggs well beaten; half a teacup of cold water; two teaspoons of peppermint

From Cooks in clover, 1889

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3673Calories

13 gProtein

906 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories3673 kcal

Protein13 g

Carbohydrates906 g

Fiber0.1 g

Sugars888 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium165 mg

Potassium162 mg

Calcium71 mg

Iron2.3 mg

Magnesium14 mg

Phosphorus199 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0.3 mg

Vitamin A162 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline294 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from Cooks in clover (1889), page 56. The excerpt below is the record exactly as published.

Peppermint Creams. — Two pounds of confection- er's sugar, the whites of two eggs well beaten ; mix these well together, add half a teacup of cold water, and two teaspoons of peppermint

Cook this with the app: pantry check, scaling, and the assistant.